To start, gather your tools. You’ll need a phin filter, a heat-proof cup, and a spoon. If you don’t have a phin, you can use a French press or a pour-over setup, but the phin is traditional and works beautifully for this recipe.

Place the phin filter on top of your cup. Add four teaspoons of your coffee blend into the filter, distributing it evenly. You might want to gently press down to create a slightly compacted layer. Not too much pressure; just enough to create an even surface.

Slowly pour a small amount of hot water over the coffee grounds, just to wet them. This step is called blooming, and it helps release carbon dioxide, enhancing the flavor.

Once you’ve let the coffee bloom for about 30 seconds, pour the rest of the hot water into the filter. Place the lid on the phin to help keep the heat in. Now, let it drip quietly for about 4 to 5 minutes. The patience pays off as the rich brew forms below.

Once the coffee has fully dripped into your cup, remove the phin. At this point, add two teaspoons of sweetened condensed milk. Stir until it’s well combined. The transformation is satisfying as the brown coffee swirls together with the creamy milk.

You can enjoy it hot right away. For an iced version, let the coffee cool for a bit, then pour it over a glass filled with ice. Optional: Add cinnamon on top for a finishing touch.